Gioconda sponge cake

We prepare the necessary ingredients.

Pour the egg whites into the bowl of a mixer and begin to beat at low speed until foamy.

Gradually increase the mixer speed, add sugar and beat the whites until fluffy, stable peaks form.

Cover the whipped egg whites with cling film and put them in the refrigerator.

Melt the butter in a microwave or in a water bath.

Let it cool to room temperature.

In a separate container, sift powdered sugar, almond and wheat flour.

Add eggs to the dry ingredients.

Beat at low speed until smooth.

Take the whites out of the refrigerator, add them to the egg-almond mixture and carefully mix everything with a spatula.

If you want to make a chocolate sponge cake, you can add 15-20 g of cocoa to the dough after this step.

Pour melted butter into the resulting mixture.

Mix thoroughly again.

Pour the dough into pre-prepared baking trays.

We give the cakes the desired shape.

Bake each biscuit at 220 degrees for 8-10 minutes, until golden brown.

Let the cakes cool, and then soak them one by one with melted chocolate and butter cream.

Or we use it to assemble a cake with other fillings.